BLIND BAKING

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BLIND BAKING

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Baking pastry without filling.

Blind baking is used when the pastry needs to be baked for longer than the contents within that pastry. Often the contents do not need to be baked at all, as in a non-baked lemon tart. Blind baking basically consists of adding weights or rice to the empty pastry to mimic the adding of the actual contents and allow the pastry to cook without cracking, rising or shrinking. Once blind baked the weight can be removed and the filling can be added to the shell for further baking.

    1. Line the baking tin with your rolled pastry recipe.

Blind Baking_step1

    1. Depending on the recipe or your preference you may choose to prick the pastry with a fork.

Blind Baking_step2

    1. Cover with baking paper.

Blind Baking_step3

    1. Fill with weight (be sure to get into all the corners).

Blind Baking_step4

  1. Bake as per chosen recipe.
  2. Carefully remove weight and baking paper.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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